Name: Maple Glazed Chicken Sheet Pan Dinner Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 6 boneless, skinless chicken thighs; 2 cups butternut squash, cubed; 2 cups Brussels sprouts, trimmed and halved lengthwise; 1/2 large red onion, sliced; 1 tablespoon olive oil; Salt and pepper, to taste; 3 tablespoons lower-sodium soy sauce or tamari for gluten-free; 1/3 cup pure maple syrup; 1 teaspoon sesame oil; 2 tablespoons grated ginger; 1/4 teaspoon red pepper flakes; 1 teaspoon fresh thyme

There’s something magical about a dinner that’s both simple and bursting with flavor, right? This Maple Glazed Chicken Sheet Pan Dinner Recipe hits all those cozy notes—it’s sweet, savory, and effortlessly puts a beautiful meal on your table in under 40 minutes. I promise, it’s one you’ll want to make again and again.

A baking tray filled with five roasted golden-brown chicken thighs, scattered with bright orange cubes of cooked butternut squash and vibrant green Brussels sprouts, some halved showing tender insides. Mixed among the vegetables are slices of soft purple-red onions with slightly charred edges. A wooden spoon holds one chicken thigh, Brussels sprout halves, and butternut squash cubes, positioned near the center right of the tray. Fresh green thyme sprigs are sprinkled over the dish. The tray rests on a white marbled surface with a textured beige cloth nearby and a small glass container with yellow oil in the top left corner. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Maple Glazed Chicken Sheet Pan Dinner Recipe
Top Tip
How to Serve Maple Glazed Chicken Sheet Pan Dinner Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Maple Glazed Chicken Sheet Pan Dinner Recipe

Why You'll Love This Recipe

From my own kitchen to yours, I can’t say enough about how this Maple Glazed Chicken Sheet Pan Dinner Recipe simplifies weeknight cooking without sacrificing taste. It’s wholesome, hands-off, and gets a gorgeous caramelized glaze thanks to that maple syrup magic. Plus, it’s a complete meal, so less fuss, more flavor!

One-pan convenience: Minimal cleanup means more time relaxing—and who doesn’t want that?
Perfect balance of sweet & savory: The maple glaze gives the chicken a delicate sweetness that pairs beautifully with savory soy and warming spices.
Nutrient-packed veggies included: Roasted butternut squash and Brussels sprouts make this an all-in-one nutrient powerhouse.
Versatile and approachable: Adapt this recipe with your favorite veggies or tweak seasoning to suit your taste buds.

The image shows a pan filled with five golden-brown cooked chicken thighs spread evenly on the surface. Around the chicken, there are roasted Brussels sprouts with a charred outer texture, bright orange cubes of roasted butternut squash, and sliced purple-red onion wedges placed in between the meat and vegetables. Fresh green thyme sprigs are scattered on top, adding a touch of color and freshness. The food sits on a white marbled textured surface, with the juices and small bits of seasoning visible around the layers, giving a warm and hearty look. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe is all about simple, robust ingredients coming together to create a harmony of flavors. The maple syrup adds natural sweetness that complements the umami from soy sauce, while fresh ginger gives a bright lift. And the veggies roasted right on the same pan soak up all those delicious juices—talk about efficient cooking!

Flat lay of six raw boneless skinless chicken thighs, a small white bowl of cubed fresh butternut squash, a small white bowl of halved fresh brussels sprouts, a small white bowl of thinly sliced red onion, a small white bowl of golden olive oil, a small white bowl of dark soy sauce, a small white bowl of amber maple syrup, a small white bowl of light amber sesame oil, a small white bowl of finely grated fresh ginger, a small white bowl of red pepper flakes, a few sprigs of fresh thyme, coarse salt crystals, and whole black peppercorns, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Boneless skinless chicken thighs: I use thighs here because they stay tender and juicy even with high-heat roasting.
Butternut squash: Its natural sweetness pairs well with the maple glaze and adds a lovely texture contrast.
Brussels sprouts: Roasting sprouts really mellows their bitterness and brings out nutty flavors.
Red onion: Adds a subtle sweetness and vibrant color that brightens the dish visually and taste-wise.
Olive oil: Helps everything roast beautifully without sticking, plus adds mild richness.
Salt and pepper: Essential to season both veggies and chicken for flavor balance.
Lower-sodium soy sauce or tamari: Combines salty umami without overpowering sweetness—tamari is perfect if you want gluten-free.
Pure maple syrup: The star ingredient for that irresistible glaze and a touch of sweetness.
Sesame oil: Adds a warm, toasty depth that complements the glaze perfectly.
Grated ginger: Fresh ginger brings spice and zing to keep the flavors lively.
Red pepper flakes: Just a hint of heat to contrast the sweet and savory notes.
Fresh thyme: Earthy herbal aroma that brightens the glaze.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about the Maple Glazed Chicken Sheet Pan Dinner Recipe is how easy it is to personalize. Once you’ve got the base down, feel free to swap in your favorite seasonal veggies or turn up the heat if you’re feeling bold. It’s really flexible!

Variation: I’ve made this recipe with sweet potatoes instead of butternut squash and absolutely loved the deeper, heartier flavor it brought. Try adding sliced bell peppers or carrots for extra color and crunch!
Dietary tweak: Use tamari instead of soy sauce to keep it gluten-free without losing any umami richness.
Spice it up: If you like a little kick, I recommend doubling the red pepper flakes or finishing with a drizzle of hot honey.
Make it citrusy: When the maple sweetness feels heavy, a squeeze of fresh lemon or lime right before serving brightens everything up gorgeously.

Step-by-Step: How I Make Maple Glazed Chicken Sheet Pan Dinner Recipe

Step 1: Prep the veggies and chicken

I like to start by preheating my oven to 425°F, which is perfect for roasting veggies to tender-crisp perfection and caramelizing the chicken glaze. While the oven warms up, I toss cubed butternut squash, trimmed Brussels sprouts, and red onion slices right on my sheet pan with olive oil, salt, and pepper. Then, I nestle the boneless chicken thighs on top and season those too. This keeps everything in one place and makes sure all those savory, sweet juices mingle beautifully.

Step 2: Whisk and brush on the maple glaze

Next, I whisk together the soy sauce, pure maple syrup, toasted sesame oil, freshly grated ginger, red pepper flakes, and thyme. This fragrant, flavorful sauce gets generously brushed over each chicken thigh, coating them with that gorgeous glaze. Don’t forget to set aside some of the sauce to brush on later—it’s like adding a little extra love right before serving.

Step 3: Roast it all to perfection

Pop the sheet pan into the oven and let it roast for about 25 to 30 minutes. You’ll know it’s ready when the chicken juices run clear and the veggies look caramelized and tender. If you like your veggies a bit crispier, I’ve often turned on the broiler for the last few minutes—just keep an eye on it so nothing burns. Then, I give everything one last brush of the reserved maple sauce to boost that shiny, sticky deliciousness.

Top Tip

Over time, I’ve learned a few tricks that help me nail this Maple Glazed Chicken Sheet Pan Dinner Recipe every time. These have saved me from soggy veggies and bland chicken more than once!

Pat the chicken dry: Before seasoning, I always pat my chicken thighs dry with paper towels. It helps the glaze stick and prevents steaming in the oven.
Don’t overcrowd the pan: Leave space between veggies and chicken so heat circulates evenly, helping everything roast instead of steam.
Reserve glaze for a finishing touch: Brushing on extra sauce once out of the oven adds that irresistible, glossy shine and deep flavor.
Broil at the end if desired: Switching the oven to broil for a couple of minutes crisps up edges perfectly—just be sure to watch closely!

How to Serve Maple Glazed Chicken Sheet Pan Dinner Recipe

Maple Glazed Chicken - Serving Suggestion

Garnishes

I usually sprinkle a few fresh thyme leaves or chopped parsley over the top before serving—it adds a pop of color and a fresh herbal scent that complements the maple glaze wonderfully. A light squeeze of lemon at the table also always makes this dish sing for me.

Side Dishes

Since this is a complete sheet pan meal with veggies, I sometimes keep sides simple—like a crisp green salad with vinaigrette or crusty bread to soak up extra sauce. Other times, I might serve it alongside fluffy couscous or herbed quinoa for an extra hearty touch.

Creative Ways to Present

For a special occasion, I’ve plated the chicken thighs sliced over a bed of creamy polenta, then drizzled with a little warmed maple glaze. It feels extra fancy but is still straightforward to make. Another favorite is arranging everything in colorful layers on a rustic wooden board for a beautiful, shareable family-style feast.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge and find they keep beautifully for up to 3 days. The chicken stays moist, and the veggies reheat well without getting mushy, which is pretty great for quick lunches or busy weeknights.

Freezing

Freezing is definitely possible but less ideal for the roasted veggies, as they can become a bit watery when thawed. If you want to freeze, I recommend freezing just the cooked chicken thighs separately and reheating with freshly roasted or steamed veggies for best results.

Reheating

I like reheating leftovers on a baking sheet in a 350°F oven for about 10 minutes—it keeps the chicken juicy and the veggies nicely roasted without turning soggy. You can also pop them in a skillet over medium heat with a splash of water or broth to warm through while preserving texture.

Frequently Asked Questions:

Can I use chicken breasts instead of thighs?

Yes! You can substitute boneless, skinless chicken breasts if you prefer a leaner cut. Just watch the cooking time closely, as breasts may cook faster and can dry out easily. I’d recommend checking for doneness a little earlier and perhaps marinating longer to keep them juicy.

Is this recipe gluten-free?

Absolutely! Just swap the soy sauce for tamari, which is gluten-free. That way, you keep the beautiful umami flavor without gluten concerns.

Can I prepare this recipe ahead of time?

You can prep the veggies and chicken ahead—just keep them covered in the fridge until ready to roast. For best results, add the glaze right before baking to keep it fresh and sticky.

What can I serve instead of butternut squash?

Sweet potatoes, carrots, or even parsnips make wonderful substitutes for butternut squash. They roast nicely and bring a similar sweet, earthy flavor that complements the glaze.

Final Thoughts

This Maple Glazed Chicken Sheet Pan Dinner Recipe holds a special place in my weeknight rotation because it hits all the marks—flavorful, fuss-free, and filling. I love how the sweet maple glaze turns ordinary chicken into something memorable, and how the roasted veggies soak up those flavors for a complete meal. Give it a try—you might just find your new go-to dinner for busy nights or casual gatherings alike.